What Is Active Packaging?
Active packaging is the incorporation of particular components and additives into a packaging system that release or absorb substances from the packaged food into the […]
FOOD SCIENCE AND TECHNOLOGY
What comes after 3D printing? 4D Printing I Guess
Now then, 4D printing is an advanced form of 3D printing that involves creating objects with materials that can change their shape or properties over […]
The Power Of Metabolomics
Metabolomics is a now a long established method of examination of analytical chemistry. The discipline, for that is now what it truly is, can be […]
Leveraging IoT Technology In the Food Industry
Many of us have heard terms like IoT technology or the ‘Internet of Things’ at work and wondered what on earth it meant. IoT though […]
The Casson Model
The Casson model is a fundamental concept in rheology, offering insight into the flow behavior of various materials, particularly those exhibiting non-Newtonian behavior. In this […]
Microplastics Find Their Way Into Our Blood
Every so often we read of a disturbing piece of research because of the implications it has for the health of the population. It is […]
Water Activity In Food
Water is a fundamental component in food, both in terms of maintaining food quality, its preservation and minimizing microbial spoilage. Water activity (aw) is a […]
Lady Gaga Oreos – What Ever Next?
So, you’ve seen the hype this January about the new Lady Gaga Oreos – they’re fun, endorsed by the great celebrity and seem to just […]
Diamond-Like Carbon (DLC) Coatings
Diamond-like carbon (DLC) coatings are increasingly used in various applications, including food processing equipment, due to their hardness, low friction, and biocompatibility. In the context […]
Silane-Based Coatings For Food Contact Use
Silane-based coatings are used in food applications due to their properties such as anti-fogging, anti-bacterial, and hydrophobic characteristics. Various silane formulations are approved for food […]
The Purification Of Whey Proteins
Whey protein is an important ingredient. Whey is used for a range of food applications including gel formation, bolstering the nutritional status of foods and […]
What Is Molecular Gastronomy?
Molecular gastronomy you might say. Well indeed! It seems like a fix between cuisine, cooking and chemistry and to a great extent it is a […]
Fluoropolymer Coatings For Food Contact Use
Fluoropolymer coatings are widely used in food processing due to their non-stick properties, chemical resistance, and ability to withstand high temperatures. Several fluoropolymer coatings are […]
Why You Need Meal Prep
Meal prep as its become known to many might sound a but urban if not urbane but it’s one of the best ways to have […]
Plant-Based Fermented Beverages: Benefits?
Plant-based fermented beverages are seen as heralding a new dawn in healthy eating. They are very much linked to helping us develop and sustain a […]
The AOAC Analytical Methods for Measuring Dietary Fiber
The analytical methods for measuring dietary fibre are regularly scrutinised with the view of making sure they remain compliant with current thinking on this valuable […]
You Want A Meat Alternative But It Doesn’t Taste Right!
Meat alternatives continue to be developing at quite a pace. There’s an almost overwhelming number of options available to product developers given the the large […]
Food Safety For Meat Alternatives
So food safety for meat alternatives might not seem the most jazzy title but if you want a reasonable shelf-life and no upset stomachs then […]
Table Potato Packing
Table potato packing is a crucial step in the post-harvest handling of potatoes, ensuring that the crop reaches consumers in optimal condition. The process involves […]
The Processing of Fried Pellet Snacks
We always enjoy snack foods even the fried ones and their manufacture should not be a mystery to anyone involved in their production. Perhaps the […]